Neah B's Creamed Spinach

Okay.So creamed spinach may not be authentically Italian but, with elements such as ricotta cheese and spinach, it might as well be. Be sure to try this creamy and cheesy spin on spinach.

CAUTION: IF YOU DON'T CARE FOR SPINACH, YOU WILL NOW!

Enjoy,

Neah B

serves 4-6

spinach (2 12 oz bags frozen)

butter (2 tbs)

olive oil (1 TBS)

shallots (2, minced)

garlic (2 cloves, minced)

heavy cream/half and half (1/4 cup)

provolone cheese (about 6 slices)

ricotta cheese (1 cup)

salt (1 tsp; to taste)

nutmeg (1/4 teaspoon)

1) In a large pot, steam spinach (in little to no water) for 10-12 minutes on medium- high; covered and stirring occasionally. Reduce heat to medium.

2) In a small skillet, melt butter and olive oil. Place minced shallots and garlic into the skillet and saute on medium for 2-4 minutes. Remove from heat immediately.

3) Make sure spinach is drained and returned to pot. Stir shallots, garlic, oil and butter mixture into spinach.

4) Next stir in cream, ricotta, provalone, nutmeg and salt. Let simmer on medium low for 8 more minutes frequently stirring. Plate and serve.

Neah B's Seafood Manicotti with Homemade Alfredo Sauce

My mother Leah had very big influence in the making of this recipe. I had in mind to do a shrimp manicotti but she suggested shrimp... and scallops and topped with Alfredo. Genius! You will certainly enjoy this rich and filling pasta dish.

Enjoy,

Neah B 

Serves 4-5

shrimp (2 lbs, thawed,peeled, de-vained, and tail-off)

scallops (1 12oz. package,thawed)

olive oil (2 tbs divided)

manicotti noodles (1 box)

ricotta (1 16oz container)
egg (1)

salt (2 1/2 tsp divided)

pepper (1/2 tsp)

oregano (1 tbs)

1) Heat oven to 350 degrees.

2) Do necessary prep/drain shrimp and scallops; Set aside.

3) Grease casserole dish and set aside.

4) In a large pot, boil 6 cups of water, 1 tbs olive oil, dash of salt. When water is boiling, add noodles and cook according to package time. Drain and place noodles in grease casserole.

5) In large pan, steam shrimp and scallops for 5-6 minutes covered on medium stirring occasionally. Salt lightly and remove from heat.

6)  In a mixing bowl, add ricotta, egg, salt, pepper, and oregano. Mix well. Stir in shrimp and scallops.
7) Stuff ricotta mixture into manicotti tubes. When all noodles are stuffed, bake for 25 minutes.
8) Pair with a salad and enjoy while hot!

Three-Color Salad

If you're looking for a simple yet refreshing salad, you will certainly enjoy this recipe from

Frame> by>Frame Italian(2010)-pgs.34-35 from the LOVE FOOD series.Three-Color salad is easy to make, beautiful when plated and a nice break from your normal salad.

Enjoy,

Neah B

Serves 4

10 oz mozerella cheese, drained

 8 plum tomatoes

20 basil leaves

1/2 cup extra virgin olive oil

salt and pepper

1) Cut the mozerella into thin slices.

2) Cut the tomatoes into thin slices.

3) Arrange the cheese and tomato slices on 4 individual serving plates and season to taste with salt. Set aside in a cool place for 30 minutes.

4) Sprinkle the basil leaves over the salad, then drizzle with the oil and season with pepper to taste.

5) Serve immediately.

Toasted Pound Cake with Mascarpone and Amaretto

This simple Italian dessert comes to you from Everyday Italian by Giada de Laurentiis(2005)-pg 246.

It is equally tasty as it is easy to make. My favorite part is the pairing of the pound cake and cheese as well as the apricot and amaretto combo.

{ Note: The amaretto and almonds give a slight cherry undertone,so if you aren't a big fan,drizzle only a little of the apricot and amaretto mixture over your cake so that you can still enjoy the dessert.}

Enjoy,

Neah B

6 servings

1/4 cup sliced almonds

3/4 cup apricot preserves

3 tablespoons amaretto  liqueur

1 (10.75) pound cake, cut crosswise into 12 slices

2/3 cup mascarpone cheese

{Note:If you can't find mascarpone, don't worry! Use ricotta cheese and mix in about

2 TBS of sugar and a little salt}

1) Preheat the oven to 350 degrees F. Place the almonds on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown, about 7 minutes. Let cool completely.

2) In a small bowl, stir the apricot preserves and amaretto to blend. Working in batches, toast the pound cake slices in a toaster until golden.

3) Place 1 cake slice atop each of six plates, and spoon the mascarpone cheese atop the cake slices. Arrange the remaining cake slices offset atop the bottom cake slices. Spoon the apricot mixture over. Sprinkle with the almonds and serve immediately. 

Neah B's Lemon-Thyme Orzo with Portobello Mushrooms

Along with couscous, I thoroughly enjoy Orzo pasta. It cooks quickly and satisfies the desire for both rice and pasta.This Lemon-Thyme Orzo is a sophisticated yet simple side dish filled with bright  and savory flavors.To transform this side dish to main dish, add grilled chicken or shrimp.

Enjoy,

Neah B

Serves 4-5

 

water (2 cups)

orzo pasta (1/2 a bag)

olive oil (3 Tbs)

fresh thyme ( about 20 sprigs)

lemon zest (of 1 lemon)

portobello mushrooms (1 8oz. package)

salt

1) In a mediun saucepan, boil water. Pour in orzo.

2) Boil orzo for about 2 minutes, stirring frequently. Then reduce to medium and cook 6 more minutes stirring occasionally. Fluff with fork.

 Cover and remove from heat.

3) In a pan, heat oil on low.

4)In a small mixing bowl, slide thyme leaves off of sprigs. Then zest lemon into mixing bowl.
5) Pour lemon zest and thyme into pan with oil and let simmer for 2 minutes,stirring frequently.
6) Slice mushrooms and saute on medium for 3 minutes on each side in the lemon-thyme infused oil.
7) Fold oil and mushrooms into the pot with the orzo and mix well. Serve and Enjoy!

Neah B's Oyster Stuffing with Bacon

This recipe derives from my Grandmother Charlotte's Oyster Stuffing.

I decided to give the traditional an extra boost with applewood smoked bacon and parsley.

Hope you enjoy this twist on a family favorite.

Love,

Neah B

serves 8

bacon (1 package applewood or hickory smoked)

parsley (1/2 a bunch curly or flat)

smoked oysters (2 cans)

bread cubes for stuffing (12 oz bag- Pepperidge Farm or the brand you prefer)

eggs (1)

broth or water (2 cups)

1) Preheat oven to 350 degrees.

2) Heat full size pot on medium heat. Cut bacon crosswise into small pieces and place them in the pan.

3) Rinse and chop parsley(discard stems).Place into pan with bacon and saute for about 8-10 minutes stirring frequently.

4)Open your cans of smoked oysters and drain the oil. Stir them in with your bacon and parsley mixture.

5) Stir bread crumbs into pot with bacon mixture and mix well. Remove from heat.

6) Whisk 1 egg well and pour into the mixture.Then pour in broth or water. Mix well.

7)Place all of your stuffing mixture into a well-oiled casserole dish and bake for 30 minutes.

Enjoy!



Neah B's Shrimp and Garlic Couscous

Here's a very simple seafood recipe made of some of my favorite things.What
could be more simple (or tastier) than succulent shrimp with garlic,butter, and

couscous that's done in 5 minutes? Hope you enjoy this quick and savory treat.

Love,

Neah B

Serves 3-4

Shrimp (1lb.-1 1/2lb fresh or frozen, de-vain/shell-off)

olive or canola oil (2 tbs)

butter (1 tbs)

garlic (4 cloves)

parsley (1/2 a bunch curly or flat)
salt (1tsp/to taste)
nutmeg(1/4 tsp-optional)
couscous ( 1   10 oz box of Near East Couscous or whatever brand you prefer)

1)  Whether you only need to thaw or peel and de-vain,( or both), prepare your shrimp.
Give them a rinse, drain, and set aside.

2) In a pan, heat your butter and oil over medium-low heat.
3) Mince garlic. Rinse and chop parsley, discarding your stems of course.
4) Set garlic and parsley into the pan and saute for about 2-3 minutes.
5) Next, place your shrimp, salt, and nutmeg in to the pan. Stir and mix evenly. Cover and let steam for 4-5 minute or until pink (yet not rubbery).Stir again and cover until you are ready to blend it with your couscous.

6) Prepare Couscous according to package directions.Stir in shrimp,garlic and butter sauce into couscous and mix well. ENJOY!!

Neah B's Creamy Lemon Dill Scallops

Problem of the day:

1) steamed scallops

+

creamy lemon dill sauce

tasty and simple seafood

Enjoy!

Love,

Neah B

serves 3

(recipe can be multiplied)

frozen or fresh scallops (12-16 oz)

salt

(1 tsp for scallops and more if needed for your sauce)

butter (2 tbs)

lemon ( 2 tbs juice) 

half and half (1/2 a cup)

dill

(fresh: about 20 sprigs chopped. dried: 2 tbs)

flour (1/4 a cup)

1) Give scallops a quick rinse and place them in medium sized pan. Let them steam covered on medium- low heat for no more than 4 minutes.

2) Remove scallops from pan and place in a small mixing bowl.Salt and stir your scallops and set aside. Any broth created from the scallops, leave in the pan as it will be used for your sauce.

3) In your broth, place butter, lemon juice, half and half, and dill.When butter is melted, whisk contents together.

4) Gradually whisk in flour. Once your sauce has thickened, season if necessary.

5) Place scallops into sauce and stir.Once combined, let flavors meld for 2 minutes or so.Serve over hot buttered grits or pasta and enjoy!!!

Neah B's Tuna Salad and Crab Salad

Although I grew up a "Georgia Peach" and "Southern Belle", I am not a fan of salads that include:

a) MAYONNAISE

b)HARD-BOILED EGG

c)RELISH

No potato salad, carrot rasin salad, coleslaw, tuna salad or the like for me. And as odd as it sounds, I know I'm not alone;So, these simply remixed (and if I might add healthier) recipes are for you. Enjoy.

Love,

Neah B

Neah B's Tuna Salad

Serves 5

lemon (the juice if 1/2 a lemon)

olive oil (1/4 cup)

ground mustard (1 tsp)-optional

dill weed or parsley (4 tbs)

onion powder (1 tbs)

garlic powder (1 tbs)

salt (1 tsp or more/to taste)

tuna-packed in water (4 cans)

1) In a mixing bowl, whisk together lemon juice, olive oil, ground mustard, dill weed/parsley, onion powder, garlic powder and salt.

2) Open all 4 cans of tuna. Drain water and place all tuna into mixing bowl with the seasonings. Mix well.

3) Transfer tuna salad to small cassarole dish or container. Chill for 30 minutes or more for intense flavor or enjoy immediately

Neah B's Simple Crab Salad

serves 4

lemon (the juice of 1/2 a lemon)

olive oil (1/4 a cup)

parsley (2 tbs)

onion powder (1 tbs)

salt (1 tsp or more/to taste)

imitation crab (1 12 oz. package)


1) In a mixing bowl, whisk together lemon juice, olive oil, parsley,onion powder and salt.

2) Dice all crab meat and place in the mixing bowl with seasonings. Mix well.

3) Transfer crab salad to a small cassarole dish or container. Enjoy immediately or chill for more intense flavor.

Neah B's Smoked Salmon and Dill Quiche

It doesn't have to be a special occasion for me to make a quiche. They are fun to make and simple enough for everyday. One of the best parts of making a quiche is creating my own recipes. This one in particular is inspired by my husband. My husband not only loves when I make quiche, but also loves smoked salmon! The both of us can literally go through one package without bagels or crackers; IT'S THAT GOOD! It's even better in this melt-in-your-mouth quiche. This will certainly be a hit at your Christmas brunch....and many brunches to come.

Love,

Neah B

serves 4-6

Pie Crust

(adapted From Farm Journal's Complete Pie Cookbook, 1965) 

1 cup flour

1/2 tsp salt

1/3 cup plus 1 tbs. shortening or lard

* I use butter ;)

2-2 1/2 tbs cold water

1) Combine flour and salt in mixing bowl.Cut in shortening with pastry blender or with two knives until mixture is the consistency of coarse cornmeal or tiny peas.

2) Sprinkle on cold water, 1tbs, at a time, tossing mixture lightly and stirring  with fork. Add water each time to the driest part of mixture.The dough should be moist enough to hold together when pressed gently with a fork;not sticky.

3) Shape dough into ball and roll out onto a lightly floured surface. When dough is spread out, place into greased pie dish and form crust.

Quiche Mixture

* fresh spinach ( 2 handfuls)

*eggs (3)

*half and half or heavy whipping cream (1/2 cup)

*dill weed (2 tbs)*Applewood Smoked Sockeye Salmon (3/4 cup-1 cup)

*shredded sharp cheddar cheese (1 cup)

1) Set oven to 375 degrees.

2)Prepare pie crust  and place into greased pie dish.

*If pressed for time you can always but them already prepared

3) Saute spinach with olive oil over medium heat for  about a 2 minutes.

4)Blend eggs,cream, and dill weed. Add cheese and blend.

5)With poultry shears, cut salmon into strips and place into egg mixture and blend once more.

6) Pour mixture into pie shell and bake for 30-35 minutes (or until middle is set). When quiche is finished, let cool for 8-10 minutes. Slice and dig in.

Christmas Breakfast/Brunch: "Homemade" Powdered Doughnuts

This recipe was inspired by an episode of Sandra Lee's Money Saving Meals in which she made Mini Apple Spiced Glazed Doughnuts. I thought that using the refrigerated biscuit dough was genius and its simplicity blew me away. Instead of the apple glaze, I made a simpler powdered version. They're light and crisp; almost reminiscent of the little sugar doughnuts at the Chinese restaurants. Once you learn how to make these, you won't stop.

Enjoy,

Neah B

Makes 4-5 servings

( recipe can be doubled by buying more cans of dough)

* vegetable or canola oil (about 2 1/2- 3 cups)

*refrigerated biscuit dough( 1 can or however many doughnuts you'd like to make)

**Don't get flaky GRANDS biscuits. You won't get the same effect. Even the cheapest brand will be just as yummy.**

*sugar (1/4 cup)

*powdered sugar (1/2 cup)

*cinnamon or nutmeg (1 tsp)

* salt (1 tsp)

1) Heat vegetable/canola oil in a frying pan.

2) Place the biscuits on a cookie sheet. With a small circular cookie cutter (or shot glass),pierce the biscuits in the center, pull out  the center pieces and set aside.

*You can make doughnut holes with them later*

3)When oil is ready, place about 4 at a time in the pan. Fry each side until golden brown (which will take less than a minute so keep your eye on them!)

4) When they are done, place on cooling rack or napkin lined cookie sheet to absorb oil.

5) Mix together sugar, powdered sugar,cinnamon/nutmeg and salt. Powder both sides of your doughnuts and place on your favorite serving plate. Enjoy!



Christmas Breakfast/Brunch: Potato Pancakes with Bacon and Onions

I truly enjoy a nice stack of pancakes (and their many variations) anytime of the year, but even more so on a cozy Winter Saturday. I found this recipe in The Great Breakfast Book  from Nordicware. The title alone was enough for me to try it and it was definitely worth it. Once you smell the aroma of those sweet onions and bacon, you'll be ready to try this savory stack too.

Enjoy,

Neah B


Serves 2 (can be doubled)

prep time: 15 min
cooking time:28
(If potatoes aren't already prepared, it'll take a little longer)


5 slices of bacon
2 tablespoons butter, divided
1 large onion,chopped,divided
1 teaspoon caraway seeds (optional)
Salt, to taste
3 cups cold mashed potatoes
1 large egg
2 tablespoons unbleached all-purpose flour

1) In a large nonstick skillet or griddle over medium heat,cook bacon until crisp. Drain, reserving 1 tablespoon of bacon fat. Crumble bacon and set aside.

2) Heat the bacon fat with 1 tablespoon of butter. Add chopped onion, reserving 2 tablespoons, and the caraway seeds. Season with salt. Cook, stirring frequently, until onions are browned, about 8-10 minutes. Transfer to a small bowl, cover and keep warm.

3) Mix potatoes,egg, remaining onions and crumbled bacon in a bowl until well-combined. Sprinkle flour on wax paper. Form six pancakes with the potato mixture. Lightly coat both sides with flour.

4) Melt remaining butter in skillet or griddle over medium heat. Cook pancakes for about 4 minutes per side, until pancakes are lightly browned.

5) Set pancakes on paper towels to wick away excess oil. Transfer to a serving platter. Serve with the cooked onion topping.


 

Homemade Cheddar Biscuits (a.k.a "Red Lobster Biscuits")

A definite favorite of mine to make and a favorite of all who come to dinner.

Whether you choose to make them as drop biscuits or roll them out, they are simple to make.

You may use your favorite biscuit recipe; I usually use the White Lilly Flour recipe but I decided to use the Clabber Girl Baking Powder recipe.

Hope you enjoy wour very own "Red Lobster Biscuits"

Love,

Neah B

Serve 8-10

2 cups all-purpose flour
2 1/2 tsp Clabber Girl Baking Powder
1/2 tsp salt
1/3 cup shortening
3/4 cup milk

1-2 cup cheddar shredded cheese
4 Tbs butter or margarine melted
2 tsp garlic powder or miced garlic
a few shakes of dried parsley, basil, or oregano

1) In a medium mixing bowl stir together flour baking powder and salt.
2) Using a pastry blender, cut in shortening until mixture resembles coarse crumbs.
3) Make a well in the center of the flour mixture. Add the milk all at once. Using a a fork,
stir just until moistened and dough pulls away from the bowl (dough will be sticky).

* Add cheese and mix
* From here you can proceed to make drop biscuits by scooping small portions onto a lightly greased baking sheet and bake  at 475 degrees for 11-15 minutes

4) On a floured surface, lightly knead dough with floured hands for 30 seconds or until nearly smooth. Lightly roll to 3/4 inch thickness. Cut dough with a 2 1/2 inch biscuit cutter, dipping cutter into flour between cuts.

5) Place biscuits close together on a lightly greased baking sheet on 475 degrees for 11-15 minutes until golden brown.

* While biscuits are baking, place butter,garlic, and herbs into a small bowl and melt togther in microwave or in sauce pan over low heat. Brush butter mixture on buscuits when the are finished.
Serve and enjoy!

Sweet Potato Cheesecake

While perusing for a new addition for this years Thanksgiving recipe repetoire, I ran across this holiday  dessert worthy of trying. I  will be preparing this Sweet Potato Cheesecake recipe from the booklet Celebrate The Holidays with Campbell Soup Company (1990). I have a feeling that this will be a new favorite and I hope it will be for you too.

Love,

Neah B

Makes 16 servings

1 package (12 oz) Mrs. Paul's frozen candied candied sweet potatoes (or 2 small sweet potatoes)

1 1/2 cups light cream

2 cups graham cracker crumbs (about 22 crackers)

1/3 cup butter or margarine, melted

1/2 cup sugar, divided

3 packages (8 oz each) cream cheese, softened

1 teaspoon vanilla extract

4 eggs

1/2 teaspoon grated orange peel

Optional:

Whipped cream, mint leaves, candied violets, cranberries,

 orange peel and sugared rose petals for garnish

1) Prepare sweet potatoes according to packages directions; cool slightly.

Preheat oven to 325 degrees. In covered blender or food processor,combine cooked

sweet potatoes and cream. Set aside.

2) In small bowl, combine crumbs, butter and 1/4 cup of the sugar. Press mixture firmly onto bottom and 2 inches up sides of 9-inch springform  pan.

3) In large bowl with mixer at medium speed, beat cream cheese, vanilla and remaining sugar until

light and fluffy. Add eggs, one at a time, beating until smooth, scraping bowl. Add pureed sweet potato mixture and orange peel; beat until smooth. Pour into crumb crust; place on jelly-roll pan.

4) Bake 60 to 70 minutes or until center is just set. Cool on wire rack. Cover; refrigerate at least

8 hours. Garnish with the garnishes suggested above.

TIP: To make sugared rose petals, brush pesticide-free rose petals with lightly beaten egg white and sprinkle with granulated sugar. Let dry on wire racks for a few hours. Store in airtight containers.



Ocean Spray Cranberry Sauce...from scratch!

I always wanted to make fresh cranberry sauce...and I finally did!

It's rediculously good and so simple to make you may not go back to canned!There are so many variations but I went with this one from Ocean Spray and its absolute heaven. Enjoy this homemade holiday staple from scratch.

Love,

Neah B

Makes 2 1/4

1 cup water

1 cup sugar

1 12oz package Ocean Spray fresh or frozen cranberries

1) Bring water and sugar to a boil in a medium saucepan. Add cranberries and return to a boil.

2) Reduce heat and boil gently for 10 minutes,stirring occasionally. Pour sauce into a bowl, cover and cool completely at room temperature.

3)Pour sauce into a bowl, cover and cool completely at room temperature.

4) Refrigerate until serving time.

To make jellied cranberry sauce...

Prepare as directed above. Before cooling, place a wire mesh strainer into mixing bowl. Pour contents of saucepan into strainer into. Mash berries with back of spoon, frequently scraping the outside of the strainer until no pulp is left. Stir contents of bowl. Pour into serving container. Cover and cool.

Note: I was able to use a regular collander over a mixing bowl. I also used a potato masher, mashed all the berries and returned them to the mixing bowl and comined all the contents for a rich sauce.



The first year my husband and I held Thanksgiving at our home, I decided I wanted a different twist on standard stuffing. After much research, I hit the jackpot when searching the archives (November 2004) at http://www.cookinglight.com/. I loved the mushroom and sausage concept and thought that it would be a hit and it certainly was! I have been in love eversince! Hope you will be too!

Love,

Neah B

Herbed Bread Stuffing with Mushrooms and Sausage

Becky Luigart-Stayner; Melanie J. Clarke

Making your own bread cubes is easy and yields delicious results. You can prepare the toasted bread cubes two to three days before Thanksgiving; store at room temperature in a zip-top plastic bag. If there's space in the oven, bake the stuffing while the turkey roasts. Otherwise, bake it in the morning, and reheat it while the turkey stands.

Ingredients 

• 1 1/2 pounds peasant-style white bread
• 4 (4-ounce) links sweet turkey Italian sausage 
• 2 teaspoons butter
• 1 pound cremini mushrooms, quartered
• Cooking spray
• 2 cups chopped onion 
• 1 1/4 cups chopped carrot 
• 1 1/4 cups chopped celery 
• 1/2 cup minced fresh parsley
• 1 tablespoon fresh thyme leaves
• 1 tablespoon minced fresh sage
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper 
• 2 large eggs
• 1 (14-ounce) can fat-free, less-sodium chicken broth

Preparation

• Preheat oven to 400°.
• Trim crust from bread. Cut bread into 1 1/2-inch cubes. Arrange bread cubes in a single layer on 2 jelly-roll pans. Bake at 400° for 10 minutes or until toasted.
• Reduce oven temperature to 350°.
• Cook sausage in a large nonstick skillet over medium-high heat 10 minutes, browning on all sides. Remove from pan; cut crosswise into 1/4-inch-thick slices.

Melt butter in skillet over medium-high heat. Add mushrooms; sauté 4 minutes. Combine bread cubes, sausage, and mushrooms in a large bowl.

Heat skillet over medium-high heat. Coat pan with cooking spray. Add onion, carrot, and celery; sauté 5 minutes or until lightly browned. Add parsley, thyme, sage, salt, and pepper; sauté 1 minute. Add to bread mixture. Combine eggs and broth, stirring with a whisk. Add to bread mixture; toss to coat. Spoon into a 13 x 9-inch baking dish coated with cooking spray. Bake at 350° for 45 minutes or until browned.

Diane Morgan, Cooking Light
NOVEMBER 2004

Grandma Carol's Corn Cassarole

This is not an original recipe,but it is my grandmother's take on it and it has always been a staple dish for just about every holiday and many a Sunday dinner (and weeknight dinner too!) eversince I can remember. Hope you enjoy this soft, golden, buttery treat.

Love,

Neah B.

Serves 8-10

Jiffy Corn Muffin Mix (2 boxes)

eggs (2)

milk (1/3 cup)

cream corn (1 can)

sour cream ( 8 oz container)

butter (1/2 stick)

Tip: Because this is not traditional cornbread, don't worry about it not being firm in the middle.

If you place a toothpick in the center of the casserole at the end of your 20-25 minutes and it doesn't come out clean that means you're on the right track. However, it should not be soupy either; So if your toothpick doesn't pierce anything, let it bake a little longer!

1) Preheat oven 425 degrees. Grease your favorite  pie dish or 9 x 12 casserole dish.

2) Blend Jiffy Mix, eggs, and milk.

3) Add cream corn, sour cream, and butter. Mix well.

4) Pour batter into greased casserole.Spread evenly and place into oven for about 20-25 minutes.

5) Take out to cool.If you'd like, you can spread 2 tbs of butter across the top of your golden beauty.

6) Cut a square (or triangle) and let it melt in your mouth!

Carrot Souffle

I dedicate this dish to my Mother-in-law Belinda.I had never heard of Carrot Souffle until I first visited her and my Father- in -law in Virginia. This dish was part our first dinner together and has stuck with me ever since! This is one of my absolute favorite recipes to make; it's so simple and so delicious! If you were to close your eyes, you would swear you were eating sweet potatoes!

Enjoy,

Neah B

serves 4-6

carrots (1 lb. bag baby or regular.

With the baby carrots, you won' have to peel/cut them)

butter (2-3 tbs)

vanilla extract (1 tsp)

half & half or heavy whipping cream (1/4 cup)
nutmeg (1 tsp)

sugar (3/4 cup)

baking powder( 2 tsp)

powdered sugar ( just for sprinkling;

no more than 1/4 cup).

1) Preheat oven to 375 o and grease a small baking pan/casserole  or 9" pie dish

2) Place carrots in a medium -sized pot. Fill pot with enough water to cover the carrots and boil until tender (or until water runs out; about 20 minutes or so.)

3) When carrots are finished boiling, place carrots, butter, vanilla,and half & half(or creamer) into blender or food processor.(You can still use a potato masher if you'd like). Blend until there are hardly any lumps left and texture is smooth.

4) When carrot mixture is well-blended, mix in sugar,nutmeg, and baking powder. Pour mixture into greased casserole dish and put in the oven for 25 -30 minutes checking periodically.

 5) When souffle is finished, take  it out to cool (about 5-8 minutes). While it is cooling, sprinkle enough powdered sugar to cover the top. Enjoy your sweet treat.

Shrimp and Coconut Lime Soup

This recipe is a new Neah B Original (literally tested in the kitchen today). This soup is inspired by memories of my parents taking my sisters and me to a restaurant called Sukothai back when we were kids. Part of the appetizer came with coconut lime soup with chicken and mushrooms. I wanted to re-create that dish but with my own twist.

Hope You Enjoy,

 Neah B

serves 4-6

shrimp (1 frozen bag and 1/2 cooked, tail-off, and de-vained)

chicken broth (1 32 oz carton)

coconut milk (1 can)

limes (2-juice only)

fish sauce (2 tbs)

Canola or Olive Oil (2-3 tbs)

red bell pepper (1 diced)

garlic (3 cloves minced)

cilantro (small bunch, rinsed. pluck off leaves)

mushrooms (1/2 carton,sliced)

1) Begin by thawing shrimp as per directions on packages.

2)While shrimp is thawing, pour chicken broth, coconut milk and lime juice into large pot and heat on medium high.Whisk together. Pour in fish sauce and whisk together.

3) Heat oil in skillet over medium heat. Saute diced peppers, garlic and cilantro for about 10-12 minutes. Add a dash of salt.Then put into soup.

4) Saute mushrooms 2 minutes on each side and put into soup.

5) Rinse and drain shrimp in colander. Saute for no more than 3 minutes. Add a dash of salt. Put shrimp in soup and simmer on low for 8 minutes. ENJOY!

Mom Khai Soup

This is my Dad's favorite soup for my Mom to make.This recipe is my Mother's simple

 twist on traditional Tom Khai Soup.

Enjoy,

Neah B

serves 4-6

chicken broth (1 32 oz carton)

coconut Milk (1 can)

1 tube of lemongrass (1 tsp-can be found in the herb section of the produce aisle)

1 tube of ginger (1 tsp-can be found in the herb section of the produce aisle)

sweet chili sauce (1 tsp)

fish sauce (1-2 tsp to taste)

{Look in the international section of your supermarket or international farmer's market}

canola or olive oil (2-3 Tbs)

cilantro (small handful; rinse and pluck off leaves)

spinach (fresh and rinsed; about a handful)

mushrooms (half a carton, sliced)

chicken (2 cups diced chicken breast or 2 cans chicken breast)

salt (a dash)

TIP: It doesn't happen often, however if you buy a can of coconut milk and it appears solid and it is not past its expiration date, it is fine! After a little research, I found that the fat of coconut milk sometimes rises to the top.So just stir it and proceed in making your dish!

1) Pour chicken broth and coconut milk into stockpot (or large pot) over medium-high heat.Whisk together.

2) Pour in lemongrass,ginger,sweet chili sauce and fish sauce.Whisk together.

3) Heat skillet with oil over medium heat.Saute cilantro and spinach for about 3 minutes and put into soup.

4) Saute chicken for about 2-3 minutes. Add a dash of salt and put chicken into soup.

5) Let soup simmer on medium-low heat for about 8 minutes.Serve with fresh,crunchy spring rolls or alone in your favorite bowl.